Moroccan-style roasted vegetable salad with crispy chickpeas

• Vegetarian
• Gluten free

• Produce

  • 2 handfuls Baby spinach
  • 1 Butternut pumpkin, small
  • 2 Carrots, large
  • 1/2 head Cauliflower
  • 1 400g can Chickpeas
  • 1/3 cup Loosley-packed coriander, leaves

• Condiments

  • 1 Hummus or white bean dip
  • 2 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Paprika
  • 1 tsp Paprika, smoked
  • 2 Salt and pepper
  • 1/4 tsp Salt and pepper

• Oils & Vinegars

  • 5 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin
  • 1 tsp Cumin, ground

• Dairy

  • 50 g Goats cheese, soft

Found on tohercore.com

Description

Ingredients

• 1 400g can chickpeas
• 1 Tbsp olive oil
• ½ tsp paprika
• ½ tsp cumin
• Salt and pepper
• 1 small butternut pumpkin
• ½ head cauliflower
• 2 large carrots
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 4 Tbsp olive oil
• 2 Tbsp lemon juice
• ¼ tsp each salt and pepper
• 50g soft goats cheese
• 2 handfuls baby spinach
• ⅓ cup loosley-packed coriander leaves
• Salt and pepper to taste
• Hummus or white bean dip, to serve

Directions

• Preheat oven to 180 C | 355 F
• Prepare the vegetables by peeling the carrots and pumpkin, and chopping into small pieces. Cut the stalk off the cauliflower and cut into smaller florets.
• Place the vegetables on a large baking tray and drizzle with half the olive il (2 Tbsp) plus the spices and salt and pepper to taste. Mix around until the vegetables are evenly coated.
• Bake for 35 - 40 mins, and then increase the heat to 200 C | 395 F and bake another 10 to 15 minutes until golden. Turn the vegetables once they have started to brown up on the bottom side, at about the 30 minute mark.
• While the vegetables are roasting, drain the chickpeas and use paper towel or a clean tea towel to pat them dry. Place the chickpeas on a roasting tray and drizzle with the olive oil, and sprinkle with the seasonings. Use a spoon to stir the chickpeas around to coat in the seasonings.
• Once the oven has reached 200 C | 395, add the chickpeas. Cook half an hour or so, shaking the pan half way through. The chickpeas should be golden and crisp.
• Make the vinegarette by mxing 2 Tbsp olive oil with the lemon juice and about ¼ tsp each of salt and pepper.
• Once the vegetables are cooked, toss through the spinach and coriander. Stir through the vinegarette. Arrange in a large bowl or platter, and spread the crumbled goats cheese and chickpeas.
• Serve immediately.